Quiz Bowl-- Non-Meat Ingredients

What is the primary function of water as a non-meat ingredient in meat products?

Improves palatability, dissolves and disperses other ingredients, increases yields, and helps with temperature control.

What is the FDA status of salt in food products?

Salt has FDA GRAS status (Generally Recognized As Safe).

At what percentage is salt needed for adequate myofibrillar protein solubilization?

Approximately 4%.

What is a common replacement for sodium chloride and what are its drawbacks?

Potassium chloride (KCl) is a common replacer but has a bitter taste, often results in lower yields, provides a softer texture, and has less flavor.

What is the main function of nitrite in meat curing?

Nitrite is used for cured color, flavor, and antimicrobials, specifically to inhibit Clostridium botulinum.

Which natural sources contain nitrate?

Celery powder and swiss chard.

What are the health concerns associated with nitrite?

Nitrite is highly reactive and toxic, can relax smooth muscle and reduce blood pressure, and nitrosamines formed from nitrite are carcinogenic.

How do reductants function in the curing process?

Reductants accelerate the curing reaction and help maintain cured color during storage.

What are some acidulants used in meat production and their benefits?

Sodium acid pyrophosphate, glucono-delta-lactone, lactic acid, and citric acid; they help reduce pH, accelerate nitric oxide formation, simulate fermentation, and reduce spoilage.

What is the role of phosphates in meat products?

Phosphates are used for pH modification, meat protein solubilization, metal chelation, and improving emulsion stability and juiciness.

What can happen if high levels of phosphates are used in meat products?

High levels of phosphates can result in a soapy flavor and affect the developed color of cured meats.

What is the function of antioxidants in meat processing?

Antioxidants act as hydrogen donors to terminate free radicals, preventing oxidation.

Name two synthetic primary antioxidants used in meat preservation.

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene).

What is the pH range of sodium acid pyrophosphate (SAPP)?

The pH range of sodium acid pyrophosphate is 4.0 - 4.4.

What is the function of ascorbic acid in meat curing?

Ascorbic acid acts as a reductant, aiding in the curing process and maintaining cured color.

What is the lethal dose of nitrite for humans?

The lethal dose of nitrite is approximately 14 mg/kg body weight.

What are the benefits of nitrite in relation to blood circulation?

Nitrite improves blood circulation and aids in controlling smooth muscle contraction.

List two functions of phosphates in meat processing.

Improved batter/emulsion stability and increased juiciness.

What are the effects of citric acid as a secondary antioxidant?

Citric acid increases the effectiveness of primary antioxidants and does not react with lipid free radicals.

What are

Are the stereoisomers of ascorbic acid (Vitamin C) and can accelerate the curing reaction.

What is the role of erythorbate in meat curing?

Erythorbate accelerates the curing reaction and helps maintain color.

What is one way that nitrite acts as an antioxidant in meats?

Nitrite decreases the rate of lipid oxidation and scavenges free radicals.

What are the effects of high phosphate levels on meat texture?

High phosphate levels may result in a soapy flavor and affect texture.

What is a common function of lactic acid in meat products?

Lactic acid is used to simulate fermentation in meat products.

How does sodium citrate function as an antioxidant?

Sodium citrate is a synergistic secondary antioxidant that increases the effectiveness of primary antioxidants.

What is the pH range of Tetrasodium pyrophosphate (TSPP)?

The pH range of Tetrasodium pyrophosphate is 9.9 – 10.7.

What is the main concern regarding nitrosamines formed from nitrite?

Nitrosamines are carcinogenic even in very small amounts (ppb).

What type of meat processing helps improve the storage stability of cured products?

Using antioxidants and preservatives like nitrite and phosphates.

What is the main role of potassium chloride when used in meat processing?

Potassium chloride is used as a sodium chloride replacer, although it may impart a bitter taste.

How do acidulants reduce spoilage in meat products?

By lowering pH, acidulants help to inhibit the growth of spoilage microorganisms.

What are two antioxidants found naturally in food products?

Vitamin E (tocopherols) and phenolic compounds.

Why is sodium tripolyphosphate (STPP) used in meat processing?

Sodium tripolyphosphate improves emulsion stability and increases juiciness.

What is the effect of nitrite on smooth muscle tissue?

Nitrite relaxes smooth muscle and reduces blood pressure.

Identify a primary function of butylated hydroxyanisole (BHA).

BHA functions as a synthetic primary antioxidant in meat processing.

What role do antioxidants play in preventing rancidity in meat?

Antioxidants prevent rancidity by terminating free radical reactions.

How does sodium hexametaphosphate contribute to meat quality?

Sodium hexametaphosphate helps with protein solubilization and improves texture.

What is the significance of glucono-delta-lactone (GdL) in meat processing?

GdL serves as an acidulant and helps simulate fermentation.

What is the importance of water in meat products beyond being a component?

Water is crucial for improving palatability, yield, and temperature control.

How does nitrite contribute to color development in cured meats?

Nitrite provides a cured color, enhancing the visual appeal of the product.

What is a well-known function of potassium chloride in meat alternatives?

Potassium chloride is often used as a sodium replacement to reduce sodium content.

What is the role of antioxidants in extending shelf life of meat?

Antioxidants help to prevent spoilage by combating oxidative reactions.

Name one use of erythorbic acid in meat processing

Erythorbic acid is used as a reductant to accelerate curing.